Low Sodium Pulled Pork Enchiladas
Treat yourself to a guilt-free twist on a classic Tex-Mex favorite with these Low Sodium Pulled Pork Enchiladas! Packed with robust flavors from slow-roasted, spiced pork shoulder, sautéed vegetables, and a savory low sodium sauce, this recipe is perfect for those looking to enjoy a healthier take on enchiladas without sacrificing taste. Nestled in warm corn tortillas, these enchiladas are topped with melted low sodium cheese and a sprinkle of fresh cilantro for a bright, aromatic finish. Ideal for meal prep or family dinners, this dish combines tender pulled pork and heart-healthy ingredients to create a satisfying and wholesome meal. Serve with zesty lime wedges for an added burst of flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Red onion, chopped
- 1 medium Green bell pepper, chopped
- 1 cup Low sodium chicken broth
- 1 cup No salt added tomato sauce
- 8 small Corn tortillas
- 1 cup Low sodium shredded cheese
- 0.25 cup Cilantro, chopped
- 2 Lime wedges
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine the ground cumin, smoked paprika, garlic powder, onion powder, and black pepper.
Rub the pork shoulder with olive oil and the spice mixture until fully coated.
Place the pork shoulder in a roasting pan and cover with foil. Slow roast in the preheated oven for 3 hours or until tender.
Once cooked, remove the pork shoulder from the oven and let it rest for 10 minutes. Then shred the meat using two forks.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and green bell pepper and sauté until softened, about 5 minutes.
Add the shredded pork into the skillet with the vegetables, then pour the low sodium chicken broth and no salt added tomato sauce into the pan. Simmer for 10 minutes, stirring occasionally.
Preheat your oven to 375°F (190°C).
Warm the corn tortillas in a dry skillet over medium heat until soft.
Spoon approximately 1/4 cup of the pork filling onto each tortilla, roll them up tightly, and place seam side down in a greased baking dish.
Once all the tortillas are rolled and in the dish, sprinkle the low sodium shredded cheese evenly over the enchiladas.
Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from oven, garnish with chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
4013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.0 g | 349% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 25.6 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2164 mg | 166% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4906 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
